1large red or yellow onion(peeled and cut into 1 ½-inch chunks)
1large fennel bulb(peeled and cut into 1 ½-inch chunks)
10small white or red potatoes(halved or cut into quarters, whatever gets you to 1-inch or so pieces)
2jalapeno peppers(halved lengthwise, seeded, and sliced)
Instructions
Preheat the oven to 425 F.
In a small bowl, mix together the coriander, thyme, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Rub the mixture over the pork loins. Heat a large, heavy skillet over high heat. Add 2 tablespoons of the oil, then add the pork loins and sear on all sides until lightly browned, about 6 minutes in all.
Meanwhile, on a rimmed baking sheet, gently toss the onions, fennel, potatoes, and jalapenos with the remaining 2 tablespoons olive oil and salt and pepper to taste. Tuck the thyme leaves amongst the vegetables.
Nestle the four pork loins pieces amidst the vegetables.
Roast for 30 minutes, until the pork reaches an internal temperature of 140 F. Remove the pork loins and let them sit on a cutting board, lightly tented with foil, spread out the vegetables evenly on the baking sheet, and roast them for another 10 minutes or so, until they are golden brown and tender.
Slice the pork loin and serve the with roasted vegetables.
Notes
If you want to use a larger pork loin instead of smaller pork tenderloins, you can! You will then leave the pork in the oven for the same time as the vegetables; make sure to cook it to an internal temperature of 140 degrees.
If you want to add more vegetables, go ahead, but use a second baking sheet. You don't want to crowd the vegetables, or they won't brown up nicely.